Cauliflower Tikka Masala
There are days when I am full of energy and other days I can barely function. Today is one of those days that I am bursting with energy. I cherish the days I can function without an energy booster of some sort. I had an early start and cooked up a storm. I think my hubby will be happy. He loves it when I cook a feast of vegetarian dishes. I made Naan Bread too. To be honest I get confused as to what’s Tikka Masala and what exactly is Makhani. Both taste so similar to me that I really can’t understand why there was a need for 2 different names. I know they are two different dishes but just my opinion that it is just there to confuse us…Lol!
How to cook the Cauliflower Tikka Masala
For this dish I roasted my cauliflower first before adding it to the sauce. Besides the extra flavor from all the charred bits I also find that the cauliflower doesn’t get mushy this way. There’s nothing worse than mushy cauliflower in a curry. I prefer the cauliflower tender but still a little firm, you get what I mean! The list of spices seems a little long but these are basic spices we have in our pantry. If you cook a lot of Indian food you should have all of the spices. Freshly roasted and ground spices works best for Indian dishes. It does add a dimension of flavor that you will never get from those store bought ground spices. This dish is also not that difficult to cook, it is a little bit of a process but not a stressful dish to cook. I love passata/tomato puree as you will all know by now. Therefore I had to use some for this dish. However, feel free to use fresh tomatoes if you prefer. If you want to turn this into a vegan dish you can use coconut milk instead of the fresh cream and you can omit the butter.
Hope you love this dish as much as we do. If you do try the recipe please drop me a comment and a star rating. It is always appreciated. More Vegetarian Recipes to try: Yellow Potato Curry with Cumin Cauliflower and Pea Curry Palak Paneer If you loved this, please share!
